Description
We call this old-fashioned candy Sponge Candy, but it’s also known as Sea Foam, Honeycomb candy , Angel Food Candy or Hokey-Pokey to name a few!
Ingredients
Scale
- 1 cup light corn syrup
- 1 cup light brown sugar
- 1 tablespoon white vinegar
- 2 teaspoons baking soda
- optional garnish – flaked sea salt
Instructions
- Line a 9×9 baking dish with parchment paper and set aside.
- In a medium heavy-bottomed, tall sided saucepan over medium heat, stir together the corn syrup, brown sugar, and vinegar. Stir frequently, bringing mixture to a boil.
- Once the mixture is boiling, attach a candy thermometer to the side of the saucepan, making sure the tip of the thermometer is in the boiling liquid, but not touching the bottom of the pan.
- Continue to cook on medium without stirring the candy until it reaches 300°F on your candy thermometer.
- Remove the pan from the heat and stir in the baking soda. Mixture will bubble up creating the bubbles and texture in the candy. Mix only until the baking soda is evenly combined, careful not to over-stir as this will deflate the bubbles.
- Pour the mixture into the prepared pan as evenly as you can. Tilt the pan around to help the candy spread, but don’t hit the pan or use a spatula to spread, as this will deflate the bubbles. It’s ok if it’s not perfectly even.
- Sprinkle with flaked sea salt if desired, and allow the candy to cool in the pan for at least an hour.
- Remove candy from the pan using the parchment paper to lift it out and break the candy into pieces using a mallet or a knife. I don’t worry too much about the pieces being perfectly shaped.
Notes
Store airtight for up to a week, even longer if store in a very dry environment. If it’s humid or moisture hits the candy it will become sticky. Optional – coat or drizzle the candy with melted chocolate
Nutrition
- Serving Size: 1 piece
- Calories: 72
- Sugar: 19 g
- Sodium: 212.9 mg
- Fat: 0 g
- Carbohydrates: 19.1 g
- Protein: 0 g
- Cholesterol: 0 mg
